How to Make Peach Pie Filling for the Freezer
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1 9-inch pie 1x
- Category: Dessert
Ingredients
- 5–6 cups peeled, sliced peaches or nectarines (**See peeling tip below)
- 1/4 to 1/3 cup (or more to taste) sucanat or other granulated natural sweetener
- 3 Tablespoons arrowroot powder OR cornstarch
- 2 Tablespoons pure lemon juice
- 2 teaspoons real vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt (I use this one)
Instructions
- After peeling and slicing peaches, drain to remove water
- Combine peach slices, arrowroot powder, cinnamon, vanilla, sweetener, lemon juice, nutmeg, and salt, mixing thoroughly
- Place in gallon-size freezer bag or freezer safe container (if using glass, leave plenty of headspace)
- Label and freeze
- To use: thaw first, then pour into an unbaked pie shell. Cover edges with foil or a pie shield and bake at 400* for 25 minutes, then remove the shield and bake for an additional 20 minutes, or until the filling is hot and bubbly in the center.
Notes
*To easily peel peaches: Drop whole peach in pot of boiling water 1-2 minutes, remove and immediately place in a bowl of ice water 1-2 minutes. The skin should slip right off with minimal waste. (Chickens, goats and pigs love peach skins!)
*Alternate Freezing Method: Line a pie pan with foil, then freeze filling in the shape of a pie. I hear you can put the frozen chunk directly in a crust to bake, however, I’ve never tried this-I just to use mostly defrosted filling. It works.**
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